A Greek friend of mine told me he made this yesterday ready for New Year, and I have to admit I was immediately intrigued. I absolutely adore Greek food. I have only been to Greece once, but always intend to return. It was such an gourmet inspiration, and I sampled some absolutely delightful dishes.

On New Year’s Day families cut the Vassilopita to bless the house and bring good luck for the new year. A coin is wrapped and hidden in the bread by slipping it into the dough before baking. A piece of cake is sliced for each member of the family and any visitors present at the time, in order of age. Slices are also cut for various other people or groups, depending on local and family tradition. They may include St. Basil and other saints, the Virgin Mary, the Church, the poor, the king (formerly), and the Kallikantzaroi, commonly translated as goblins.

Saint Basil’s Feast Day is observed on January 1, the beginning of the New Year and the Epiphany season known as the Vasilopita Observance.(Wikipedia)

The Recipe is one that was graciously given to me by another friend of mine, and she has given me the permission to post it here – minus one secret ingredient which she states is a family secret and will remain that way for some time to come!

Ingredients::
1 tbsp. yeast
1/2 cup warm milk
2 1/2 cups flour
1 cup butter
2 cups sugar
5 eggs
1/2 tsp. salt
Zest from two oranges
Zest from two lemons
Washed coin, wrapped in foil, or small oven-safe trinket
Sesame seeds
Slivered almonds
A few drops of Mastika

Method::

1. Combine the yeast and warm milk in a small bowl. Rest until frothy.
2. Stir in one cup of the flour and allow to sit for an additional 30 minutes.
3. Melt the butter and set aside. Beat together the butter and four eggs until smooth and creamy.
4. Combine the remaining flour and salt in a separate large bowl.
5. Make a well in the center of the flour mixture and pour the yeast mixture in the well. Mix well.
6. Stir in the melted butter, egg mixture, orange zest and lemon zest, kneading until a dough forms, then kneading for about 15 minutes longer.
7. Place the dough in a generously greased round cake pan. Insert the wrapped coin or trinket into the center, sealing up the hold afterwards.
8. Cover loosely with a damp towel and allow to rise for about an hour.
9. Preheat your oven to 350 degrees F.
10. Beat the remaining egg with a bit of water and brush over the top of the dough.
11. Sprinkle with sesame seeds and slivered almonds.
12. Bake for 45 to 60 minutes or until golden brown.
13. Allow to cool in the pan for about 15 minutes, then remove from pan to cool completely on a wire rack.

Serves: 4

Ingredients
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
150 g (5 1/2 oz) dried, split red lentils
300 ml (10 fl oz) vegetable stock
1 teaspoon dried marjoram
420 g can of chopped tomatoes
2 tablespoons tomato puree
450 g (1 lb) potatoes, peeled and sliced thinly (5 mm/1/4 inch)
1 aubergine, sliced thinly
25 g (1 oz) Salted Butter
25 g (1 oz) plain white flour
300 ml (10 fl oz) milk
a pinch of ground nutmeg
25 g (1 oz) Parmesan cheese, grated
1 beefsteak tomato, sliced
salt and freshly ground black pepper

Method
1. Heat the olive oil in a large saucepan, and add the onion and garlic. Cover and cook over a low heat for about 8-IO minutes until the onion has softened, but not browned.

2. Stir in the lentils, stock, marjoram, chopped tomatoes, tomato puree and seasoning, and bring to the boil. Cover and simmer for 25 minutes, stirring from time to time, until the lentils are tender and have absorbed most of the liquid.

3. Meanwhile, cook the potato slices in lightly salted, boiling water for 10 minutes, until tender Drain well and set aside.

4. Cook the aubergine slices in lightly salted, boiling water for 5 minutes. Drain well and set aside.

5. Heat the margarine in a small saucepan and stir in the flour Gradually add the milk and cook, stirring, until you have a smooth sauce. Beat in the nutmeg and Parmesan cheese.

6. Preheat the oven to Gas Mark 4/1 80°C/fan oven I 60°C Spoon the lentil mixture into an ovenproof dish and top with the sliced potatoes followed by the aubergine. Spoon the cheese sauce over the top.

7. Top with tomato slices and bake in the oven for 30 minutes. Cut the Moussaka into squares to serve.